1. Mix all ingredients together in a bowl. Season to taste with salt.
2. Let stand 1 hour at room temperature to allow flavors to develop. Serve.

Blondie Layer

1. Preheat oven to 350 degrees
2. In a large mixing bowl, add butter, brown sugar and cane sugar. Mix to combine, then mix in eggs and vanilla extract.
3. In a separate bowl, add flour, baking soda and salt, stirring to combine. Add half the dry ingredients, mix to combine, add remaining dry ingredients and mix again. Stir in dried cranberries and white chocolate chunks. Do not over-mix.
4. Line a 13-x-9-inch pan with parchment paper; transfer batter into pan and spread evenly.
5. Bake for 20 to 22 minutes, until edges are golden but before center is firmly set.*
6. Remove from pan and set aside to cool.

Frosting

1. In a large mixing bowl, beat cream cheese and butter together until fluffy. Mix in powdered sugar one cup at a time. Add orange zest and stir to combine.
2. Once bars are fully cooled, spread an even layer of frosting on top. Sprinkle with dried cranberries and drizzle with melted chocolate. Allow 1 hour for frosting to set.
3. Cut the bars into your desired shape! Square or triangle.

1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed for 3 to 4 minutes until fluffy, stopping to scrape sides of bowl. Add egg and vanilla, beating until combined.
2. In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture, beating on low speed until a dough forms. Turn out two-thirds of dough onto a clean surface; knead dough if any flour bits remain. Shape into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
3. To remaining dough, add cinnamon and nutmeg. Beat at low speed until combined. Turn out onto clean surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
4. Let doughs stand at room temperature for about 5 minutes. On a lightly floured sheet of parchment paper, roll plain dough into a 14x12-inch rectangle. Transfer on parchment to a baking sheet and refrigerate for 15 minutes. Repeat procedure with spiced dough.
5. Transfer plain dough with parchment onto a flat surface. Carefully invert spiced dough on top of plain dough. Top with parchment and roll rolling pin over doughs to press together. Peel away top parchment. From the long side, roll dough into a log using bottom parchment to help lift and roll; roll as tightly as possible to avoid gaps. (If dough cracks, let stand for a few minutes until pliable). Trim [q:1/2] inch off each end. Tightly wrap roll in parchment, twisting ends to seal. Refrigerate for at least 2 hours, or freeze until ready to use.
6. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
7. Cut log into [q:1/4]-inch-thick slices. Place 1 inch apart on prepared pans.
8. Bake for 8 to 10 minutes, until edges are golden brown. Let cool completely on pans.
9. In a medium bowl, whisk confectioners’ sugar and milk together until smooth. Immediately drizzle glaze onto cookies.

1. In a large bowl, toss apples with lemon juice and 1 teaspoon of the cinnamon, then lay apples flat on a plate or serving tray.
2. In the top of a double boiler or heat-proof bowl placed over a pot of barely simmering water, warm nut butter with 1 teaspoon of the coconut oil until melted. Mix in ginger, nutmeg and cloves and [q:1/2] teaspoon cinnamon.
3. Using a spoon, drizzle spiced nut butter over apples.
4. Wash top pan of double boiler or heat-proof bowl and place again over simmering water. Add dark chocolate chips and 1 teaspoon coconut oil, stirring until melted.
5. Drizzle chocolate over apples.
6. Top apple nachos with coconut flakes and slivered almonds, and serve.

1. Process flour, sugar, cinnamon, ginger, baking soda, cloves, and salt in a food processor until combined, about 10 seconds. Add melted butter, molasses, and milk. Process until a soft dough forms and no streaks of flour remain, about 20 seconds, scraping down sides of bowl as needed.
2. Spray counter lightly with a baking spray with flour, transfer dough to counter, and knead until dough forms a cohesive ball, about 20 seconds. Divide dough in half. Form each half into a 5-inch disk, wrap disks tightly in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
3. Adjust oven racks to upper-middle and lower middle positions and heat oven to 350º. Line 2 baking sheets with parchment paper. Working with 1 disk of dough at a time, roll [q:1/4]-inch thick between 2 large sheets of parchment. (Keep second disk of dough refrigerated while rolling out first.) Remove top piece of parchment. Using a [q:3 1/4]-inch cookie cutter, cut dough into shapes. Peel away scraps from around cookies and space shapes [q:3/4]-inch apart on prepared sheets. Repeat rolling and cutting steps with dough scraps.
4. Bake cookies until puffy and just set around edges, 9 to 11 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, and then transfer to a wire rack. Let cookies cool completely before serving. (Cookies can be stored in an airtight container at room temperature, with a sheet of parchment or waxed paper between each layer, for up to 3 days.)

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2. Into a small bowl, combine the 1 tablespoon cinnamon and 1 tablespoon sugar. Set aside.
3. Into a large mixing bowl, sift together flour, baking soda, ginger, cloves and salt. Set aside.
4. In another large bowl, cream together butter and the [q:1/2] cup sugar. Beat in egg, vanilla and molasses.
5. Sift half the dry mixture into wet ingredients and beat until combined. Add remaining dry ingredients and blend well.
6. Roll dough into small balls, then roll into cinnamon sugar. If dough seems too wet to roll, chill for 20 to 30 minutes.
7. Place about 2 inches apart on prepared baking sheets and bake for 12 to 15 minutes.
8. Cool completely on baking rack, and enjoy!

Corn Tortilla Chips

1. Preheat your oven to 400◦F.
2. Arrange the Sprouted Corn Tortillas in a single stack and cut in half, then cut them in thirds to make 6 pieces.
3. Slightly round out the point of each tortilla chip wedge with kitchen scissors to make candy corn shapes.
4. Place pieces without overlap on a baking sheet greased with coconut oil, then place parchment paper and then place another baking sheet to keep the chips flat.
5. Bake for 10 minutes until crisp. Set aside to cool.

Pumpkin Butter Spread

1. Add all pumpkin butter spread ingredients to a saucepan and stir to combine over medium-high heat.
2. Once it starts boiling, reduce heat to low and bring to a simmer.
3. Cook uncovered for 20 minutes, stirring occasionally. Stir, let cool and set aside

Yogurt Cheesecake Spread

1. Combine all the ingredients in a bowl, and mix to combine. Refrigerate until time for assembly.

Assembly

1. Line up chips on a baking sheet. for assembly. Keep the end of the corn tortilla chips yellow, to imitate the yellow end of candy corn.
2. Start by dolloping a scoop of pumpkin butter into the middle and spread out gently until it makes the orange section of candy corn.
3. Next, scoop a smaller spoonful of the yogurt cheesecake spread onto the point of the tortilla chip as the top white section of candy corn, and spread out gently into shape.
4. Place on a festive fall platter, and serve!

1. Start by prepping the pesto. Grab a food processor and combine 2 cups fresh basil, 3 Tbsp walnuts, 3 cloves of garlic, 2 Tbsp lemon juice, 4 Tbsp nutritional yeast, and [q:1/4] tsp sea salt until a paste forms.
2. Stream in 4 Tbsp of olive oil slowly. Once the olive oil has been blended, start adding 1 Tbsp of water at a time until the pesto becomes a spreadable consistency. Set aside until ready for assembly.
3. Preheat your oven to 400° Fahrenheit.
4. Add 2 pints of cherry tomatoes on a baking sheet and drizzle over 1 tbs of olive oil. Sprinkle with [q:1/4] tsp salt and [q:1/4] tsp pepper.
5. Roast tomatoes for 25 to 30 minutes. Set aside until time to assemble.
6. Take slices of the Ezekiel 4:9 Sprouted Grain Bread and brush with olive oil and toast in a pan until golden on both sides.
7. Top with a dollop of vegan pesto and spread around evenly.
8. Scoop the roasted cherry tomatoes on top. Finish with sea salt and ribbons of basil.

1. Bring peas and water to simmer in a medium saucepan over medium heat. Cover, reduce heat to medium low, and cook until peas are tender, 8 to 10 minutes.
2. Transfer peas (and any remaining water) to a food processor. Add spinach, mint, oil, lemon zest, pepper flakes, salt, and pepper and pulse until coarsely ground, 8 to 10 pulses, scraping down sides of bowl as needed.
3. Season with salt and pepper to taste.